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Jun 5, 2017

My next recipe for this lunch menu is again a side dish. But it's not like broadbeen, brinjal and cauliflower curry, today's recipe is a sir fry. Beetroot a healthy root vegetable, but most of the people don't like this vegetable because of it's color. Even we add any other vegetable along with this,beetroot will change that vegetable color too. Usually we top with grated coconut for stir fries, this beetroot will change the white coconut color. Because of that i don't like to add any other vegetable with beetroot. But I cook this vegetable twice in a week because of it's nutritional values.

METHOD:----1. Peel and cut beetroot in to small cubes, add half cup water and salt cook till beetroot pieces are 3/4 cooked, remove and set a side.2. Heat a pan and dry roast coriander seeds, peanuts, red chillies, cumin seeds, sesame seeds one by one and grind all the spices along with garlic cloves in to a fine powder.

3. Heat oil in a pan add 1/4 cup peanuts fry till golden remove and set a side.4. Now add mustard seeds to the same oil let them splutter then add channa dal, urad dal, cumin seeds, let them fry for a while then add curry leaves and chopped onion. Fry till onion turns in to transparent.5. Then add boiled beetroot pieces along with the water if any add turmeric powder give a good stir and cook in a medium heat, stirring occasionally till all the moisture evaporates, 6. Sprinkle the ground masala mix well, check the salt and adjust.7. Add fried peanuts mix well to combine every thing, stir fry for few minutes in a medium heat.Remove from pan and serve with rice and any dal, or as a side dish for roti.

Jun 4, 2017

A MIXED VEGETABLE CURRY WITH BRINJAL, INDIAN BROAD BEANS AND CAULIFLOWER (ANDHRA STYLE)

I always like to have my lunch very simple like one subji and rice or roti. I hardly make two curries, rice rasam for week days lunch. If I have rice in the afternoon I prefer to have roti or any thing light for dinner. This curry is one of the perfect combination with rice or roti. I usually make this with the combination of brinjal and broad beans. But in winters when we get cauliflower can mix cauliflower to this curry. Other then cauliflower you can mix potato to the same curry. If you want to make this as a side dish pappu charu or pesara pappucharu or any tadka dal is the best combination with this curry

INGREDIENTS:-

Indian broad beans--250gms (Avarakai,phali,sem

Eggplant(brinjal)---1 big or 250gms

Cauliflower ---- 1 small flower

Onion---1 big chopped

For seasoning:-

Mustard seeds --- 1/2 tea sp

Cumin seeds --- 1 tea sp

Uard dal --- 1tea sp

Few curry leaves

Oil--tebsp

Fenugreek powder :-- 1/4 tea sp

Chilli powder --- 1 tea sp

Turmeric powder --- 1/4 tea sp

Fresh ground coriander,cumin powder --- 1 tea sp

METHOD:-

1. Cut brinjal in to bite size pieces, beans in to 1 inch pieces and cauliflower in to small flowerets. Choop onion very finely.